CHESTNUT ICE CREAM

MAKES ABOUT 1 QUART

YOU can make this ice cream using whole chestnuts, but unsweetened
chestnut puree makes it smoother and creamier. If you can’t
find unsweetened chestnut puree in your market, call Central Market in
Austin, Texas (800-360-2552).

one 8-ounce can unsweetened chestnut puree
one 15-ounce can sweetened condensed milk
2 large eggs
1/8 teaspoon salt
2 cups half-and-half
1 teaspoon vanilla extract

Place the chestnut puree in a food processor with the sweetened condensed
milk and process for 2 minutes or until the mixture is smooth and creamy.

Add the eggs and salt. Process until well incorporated, about 1 minute.
Bring the half-and-half to a boil in a heavy medium saucepan. With the
food processor running, slowly pour the hot half-and-half into the chestnut
puree through the feed tube. Process until well blended. Pour the entire
mixture back into the pan and place over low heat. Stir constantly with a
whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot chestnut custard through a strainer into a large, clean bowl.

Allow the custard to cool slightly, then stir in the vanilla. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHRISTMAS TREAT ICE CREAM Add ½ teaspoon ground cinnamon
along with the sweetened condensed milk. Proceed with the recipe as directed.
Add ¼ cup candied fruit to the machine when the ice cream is
semifrozen. Allow the machine to mix in the fruit. Continue with the recipe
as directed.

GINGER CHESTNUT ICE CREAM Add 2 tablespoons finely chopped
crystallized ginger and ½ cup crumbled ginger snaps to the machine when
the ice cream is semifrozen. Allow the machine to mix in the additional
ingredients. Proceed with the recipe as directed.

HONEY CHESTNUT ICE CREAM Add ¼ cup honey along with the
sweetened condensed milk. Proceed with the recipe as directed. Note: this
ice cream is very delicious but very sweet.

LOUIS XIV ICE CREAM Roughly chop ½ cup pitted sweet cherries and 3
pitted fresh apricots. Toss with 2 tablespoons sugar and 2 tablespoons Cognac.
Allow the fruit to macerate at least 2 hours. Add this mixture to the
custard before freezing. Proceed with the recipe as indicated.

MARRON GLACÉ ICE CREAM Add ½ cup chopped candied chestnuts
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the nuts. Proceed with the recipe as directed.

MONT BLANC ICE CREAM Swirl ½ cup chocolate syrup and ½ cup
marshmallow creme into the finished ice cream. Take care not to overswirl
or the sauces will “melt” into the ice cream. Streaks of marshmallow and
chocolate should be visible. Serve immediately or freeze until firm.

NUTTY CHESTNUT ICE CREAM Add ½ cup toasted unsalted pumpkin
seeds (see page xvi) to the machine when the ice cream is semifrozen. Allow
the machine to mix in the seeds. Proceed with the recipe as indicated.